Best 2 Walnut Chocolate Flourless Torte Recipes

Indulge in a symphony of flavors with our delectable Walnut Chocolate Flourless Torte, a masterpiece that seamlessly blends rich chocolate and the nutty crunch of walnuts. This flourless torte is a symphony of texture and taste, featuring a velvety smooth chocolate center embraced by a crisp walnut crust. The interplay of dark chocolate and walnuts creates a harmonious balance that tantalizes your taste buds with every bite. Our collection of recipes caters to all your baking needs, offering variations that include a classic Flourless Chocolate Torte, a rich and decadent Chocolate Ganache Torte, and a luscious Chocolate Mousse Torte. Whether you prefer a traditional torte or a modern twist, our recipes will guide you in crafting an unforgettable dessert experience.

Check out the recipes below so you can choose the best recipe for yourself!

FLOURLESS CHOCOLATE-WALNUT TORTE

Flourless Chocolate-Walnut Torte image

Luscious flourless chocolate cake is a staple dessert for people who follow a gluten-free diet. Many of these cakes rely on butter for richness, but the secret to this dairy-free recipe is coconut oil. If you serve the cake chilled, it tastes even fudgier. Martha made this recipe on "Martha Bakes" episode 810.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Cake Recipes

Time 1h25m

Yield Makes one 8-inch torte

Number Of Ingredients 8

Ingredients

1/2 cup plus 1 teaspoon virgin coconut oil, plus more for pan
1/4 cup unsweetened Dutch-process cocoa powder, plus more for pan
1/2 cup ground toasted walnuts, plus 2 tablespoons finely chopped walnuts, for serving
10 ounces bittersweet chocolate, finely chopped (1 2/3 cups)
1 1/4 cups sugar
4 large eggs, room temperature
1 teaspoon pure vanilla extract
1/2 teaspoon coarse salt

Steps:

Preheat oven to 350 degrees. Oil an 8-inch round cake pan. Line bottom with parchment; oil parchment and dust with cocoa.
Melt together 1/2 cup oil and 8 ounces (1 1/3 cups) chocolate in a heatproof bowl set over a pan of simmering water, stirring, until smooth. Remove from heat and whisk in sugar until combined. Whisk in eggs, 1 at a time. Whisk in cocoa, vanilla, and salt; fold in ground walnuts. Spread batter in prepared pan.
Bake, rotating pan halfway through, until cake is set, about 35 minutes. Transfer pan to a wire rack and let cool completely, preferably overnight. Run a knife around edge to loosen; remove from pan. Transfer cake to a serving plate.
Melt remaining 2 ounces (1/3 cup) chocolate and remaining 1 teaspoon oil in a heatproof bowl set over a pan of simmering water, stirring, until smooth. Pour over center of cake and spread to cover top. Sprinkle chopped walnuts in center. Cut into wedges; serve. (Torte can be refrigerated, covered, up to 1 day.)

WALNUT CHOCOLATE FLOURLESS TORTE

Walnut Chocolate Flourless Torte image

Make and share this Walnut Chocolate Flourless Torte recipe from Food.com.

Provided by bakeabit

Categories Dessert

Time 1h15m

Yield 1 torte, 8 serving(s)

Number Of Ingredients 10

Ingredients

1 1/4 cups walnuts
1 tablespoon cocoa powder
8 ounces semi-sweet chocolate chips
3/4 cup unsalted butter
6 large egg yolks
3/4 cup packed brown sugar
1 tablespoon rum
1/2 teaspoon salt
3 large egg whites
4 teaspoons granulated sugar

Steps:

Preheat the oven to 350°F and position a rack in the center. Lightly grease a 9-inch spring-form pan with nonstick cooking spray or butter, dust it with flour, and tap to knock out the excess.
Place the walnut pieces on a baking sheet and toast them until they are golden brown and aromatic, 12 to 14 minutes.
Allow the walnuts to cool completely, then place them in a food processor with the cocoa powder and pulse until the nuts are finely ground.
Melt the chocolate and butter together in a large, heatproof bowl over a pan of simmering water, stirring often to prevent scorching.
Remove the bowl from the heat and allow the mixture to cool to lukewarm.
In an electric mixer fitted with the paddle attachment, beat the egg yolks with the light brown sugar on medium speed until very thick and pale in color, about 3 minutes.
Beat in the rum and the ½ teaspoon salt.
Using a spatula, fold the egg mixture into the cooled chocolate and butter mixture, then fold in the walnuts and cocoa.
Place the egg whites in clean, dry, greaseless bowl adding the pinch of salt and, using the whisk attachment, beat on medium speed until the whites are thick but not peaking, about 2 minutes.
Continue beating while you gradually add the granulated sugar, then switch to high speed, beating the whites until they are softly peaking, about 1 minute.
Fold the whites into the cake batter, then immediately pour the batter into the prepared pan, smoothing the surface with a spatula.
Bake the cake for 40 to 45 minutes, or until it is slightly puffed and just beginning to crack.
Rotate the cake pan gently halfway through the baking time to ensure even browning.
Allow the cake to cool in the pan for 20 minutes, then remove the sides of the pan and cool the cake completely; the center may sink a bit.
Carefully remove the bottom of the spring-form pan and transfer the cake to a serving plate.
Any leftover cake may be wrapped in plastic and served the following day.

Nutrition Facts : Calories 548, Fat 41.2, SaturatedFat 18.4, Cholesterol 184.1, Sodium 183.8, Carbohydrate 43.9, Fiber 3.1, Sugar 38.2, Protein 7.7

Tips:

Use high-quality chocolate: The quality of the chocolate you use will greatly impact the flavor of the torte. Look for a chocolate with a cocoa content of at least 70%.
Toast the walnuts: Toasting the walnuts will enhance their flavor and make them more fragrant. You can toast them in a preheated oven at 350°F for 5-7 minutes, or in a skillet over medium heat for 2-3 minutes.
Don't overmix the batter: Overmixing the batter will make the torte tough. Mix just until the ingredients are combined.
Bake the torte in a water bath: Baking the torte in a water bath will help to prevent it from cracking. Place the torte pan in a larger pan filled with hot water, and bake as directed.
Let the torte cool completely before serving: The torte will need to cool completely before it can be served. This will allow the flavors to develop and the texture to firm up.

Conclusion:

This flourless chocolate torte is a delicious and elegant dessert that is perfect for any occasion. It is rich, decadent, and has a wonderful chocolate flavor. The toasted walnuts add a nice crunch and texture to the torte. This torte is sure to be a hit with your friends and family.